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Wednesday, October 21, 2009

Sorry, observant Jewish readers -- you should feel free to take a pass on this post -- but I am a newly-converted fan of pork. I've been dying of boredom cooking the same nutritious mostly-vegetarian meals over and over this summer, while JM and I have been on a health kick. For crying out loud, I thought to myself, I am training for a marathon- I need protein! So, last night I went to the grocery store seeking salvation in the meat aisle. The chicken breasts and ground beef looked fine, but a little predictable and uninspiring, and I made my way a little further down the aisle, to the corner where I seldom venture. Suddenly, the clouds parted, the angels sang, and a beam of light streamed down upon the pork chops. Okay, maybe it was just the bad fluorescent lighting and the piped-in muzak, but still, those chops spoke to me. And to sweeten the deal, I had no idea how cheap pork is (I got three chops for $4.50!). Being a pork-preparing novice, I turned to my old friend, the Everyday Food cookbook, for instructions. Turns out pork is not just cheap, it's also super easy and quick to cook. It should also be noted, for the paranoids in the crowd, that, unlike Mad Cow disease, eating pork does not in any way increase your chances of contracting Swine Flu. So pig out and go hog wild!

Easy Pork Chop Preparation

Pour two tablespoons olive oil into a skillet over high heat. Season both sides of your pork chops with salt and pepper. Place chops in the skillet and allow to cook until one side is nicely browned, about 2-3 minutes. Flip chops and brown the other side (another 2-3 minutes). Carefully add 1/2 cup water to the pan, and bring to a boil. Allow to cook for 5-8 minutes, or until chop is cooked through (but try not to overcook and the meat will get tough).

Serve with pan juices. I also topped mine with minced garlic, lemon rind and parsley (deelish), but for a more classic and autumnal take, serve it with roasted apples or applesauce.